Best Oatmeal Sandwich Cookies Recipes

OATMEAL SANDWICH COOKIES

Steps:

• Preheat oven to 350°. Cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk the next 5 ingredients; gradually beat into creamed mixture. Stir in oats. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For filling, cream shortening, confectioners' sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottoms of half of the cookies; cover with remaining cookies.

OATMEAL ICE CREAM SANDWICH COOKIES

Steps:

• Preheat the oven to 350°F (175°C). Line several baking sheets with parchment paper or silicone baking mats.
• Whisk together the flour, granulated and brown sugars, baking soda, cinnamon, and salt in a large mixing bowl, being sure to break up any lumps of brown sugar. Stir in the oats and raisins.
• Make a well in the center, then pour in the oil and milk. Add the egg and stir until the batter is smooth.
• Drop 6 heaping tablespoons at a time, evenly spaced, on each baking sheet. Spread the batter with the back of the spoon, making each circle 3 inches (8 cm) wide.
• Bake the cookies for 20 minutes, rotating the baking sheets midway during baking, then remove from the oven.
• Once completely cool, sandwich ice cream between 2 cookies, then wrap each ice cream sandwich in plastic wrap and store in the freezer.

CREAM FILLED OATMEAL SANDWICH COOKIES

Steps:

• Prepare frosting first and allow to chill in the refrigerator. Mix the flour and milk till smooth and cook over medium heat until thick and pasty. Put in a bowl and cover the top with wax paper to prevent a crust from forming. (Actually place the wax paper on the mixture) Cool well.
• Cream the margarine, sugar , salt and vanilla until light and fluffy, slowly add the cooled mixture and whip until the sugar is dissolved and not grainy when rubbed between your finger tips.
• To make the cookies cream the margarine, brown sugar, granulated sugar and vanilla till fluffy. Add the eggs, one at a time and mix until combined. Add the flour, oats, salt and soda and mix well.
• Drop by teaspoonfuls onto parchment lined baking sheets and bake for 15 minutes in a preheated 350* oven. Cool well, top with filling and sandwich two cookies together. Store in an airtight container in the fridge or freezer.

OATMEAL SANDWICH COOKIES

Steps:

• Heat oven to 350 degrees. Spread coconut flakes on a rimmed baking sheet. Toast, stirring occasionally, until lightly colored and fragrant, 7 to 10 minutes. Cool. Raise oven temperature to 375 degrees.
• In the bowl of a mixer fitted with the paddle attachment, cream the butter until light. Beat in brown sugar and honey, then beat until very fluffy, about 5 minutes. Beat in eggs, one at a time. Beat in vanilla.
• In another large bowl, whisk together flour, salt, baking powder and 1 teaspoon (2 grams) cinnamon. With the mixer set on low, beat flour mixture into butter mixture until combined. Beat in oats, dates and toasted coconut.
• Line three baking sheets with parchment paper. In a small bowl, stir together granulated sugar and remaining 3 teaspoons (6 grams) cinnamon. Roll heaping tablespoonsful of dough into balls, then roll balls in cinnamon sugar; transfer to baking sheet, leaving about 1 1/2 inches of space between dough balls. Bake until cookies are golden brown, about 15 minutes. Let cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
• Make the filling: Using the electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Beat in mascarpone, confectioner's sugar and vanilla. Scrape down sides of bowl. Sandwich about 1 tablespoon of filling between two cookies; repeat with the remaining filling and cookies.

PEANUT BUTTER OATMEAL SANDWICH COOKIES

Steps:

• HEAT oven to 350 degrees F. Line baking sheets with parchment paper, if desired. Beat brown sugar and butter in large bowl with electric mixer on medium speed until creamy. Add 1/2 cup peanut butter, egg and vanilla, beating until blended.
• COMBINE flour, baking soda, salt, cinnamon and baking powder in medium bowl, stirring until well blended. Gradually add to creamed mixture, beating just until blended. Mix in oats.
• DROP by 2 level teaspoonfuls, 2 inches apart, onto prepared baking sheets to make 48 mounds. Bake 9 to 11 minutes or until golden brown. Cool on baking sheet 3 minutes. Remove to wire rack to cool completely.
• BEAT frosting and remaining 3/4 cup peanut butter in medium bowl with electric mixer on medium speed until blended. Spread in an even layer on the flat side of half the cookies. Place another cookie, flat side down, on top of filling mixture to make sandwich cookies.

OATMEAL DATE SANDWICH COOKIES

Steps:

• Oatmeal Cookies Combine and sift: flour, baking soda and baking powder. Cream shortening and sugar. Alternately add buttermilk and dry ingredients to sugar mixture. Mix well. Add oats and combine. Chill thoroughly. Roll out thin and cut into rounds. Bake about 10 minutes at 350; grease pan first time only. Cool overnight. Date Filling Boil all ingredients until very thick. Cool before using. Make Cookies Spread filling on cooled cookie and cover with second cookie. Put in airtight container and age for at least two weeks (three is better). Enjoy.

OATMEAL SANDWICH COOKIES

Steps:

• Mix the sour cream with the baking soda.
• There are no directions as how to mix the dough but I always do this.
• Mix the margarine well with the flour, salt and oatmeal. Add the sour cream mixture and vanilla.
• The dough will be wet. Refrigerate for 2 hours.
• Preheat oven to 350 degrees.
• Roll the dough on a floured surface thinly, about 1/3 inch or a bit less. Cut into 2 1/2 to 3 inch rounds and place on cookie sheet.
• Bake for 4-5 minutes, more or less, not letting the cookies brown too much. I have a fast cooking oven, you may need to allow 8 minutes.
• Let cool on the pan a few minutes, then remove cookies from the sheet onto a rack.
• When totally cooled, make sandwiches with a date filling, or jam.
• I don't know the serving amounts, so guessing.

OATMEAL PEANUT BUTTER SANDWICH COOKIES

Steps:

• 1. In a large bowl, cream together 1/2 cup butter, 1/2 cup peanut butter, granulated sugar, brown sugar, and vanilla. Add egg and beat well. 2. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture and mix in. Add oatmeal and stir in. Chill dough in the refrigerator to firm the dough for easier handling, or even quicker, in the freezer at least 30 minutes. 3. Scoop a rounded teaspoon of dough, and roll into a 1-inch ball, using lightly floured hands if dough is sticky. Place on a cookie sheet lightly sprayed with vegetable oil spray. Continue with remainder of dough, making uniform balls. Place them 2 inches apart on the sheet. Lightly press down on each ball with floured fingers, making 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown. 4. To Make Filling: Cream 3 tablespoons butter with the confectioners' sugar, 1/2 cup smooth peanut butter, and the milk. Add more sugar or milk as needed. Put the filling into a pastry bag or large ziplock bag (cutting the corner off to make a make-shift pastry bag) and squeeze filling onto half of the cooled cookies, then top with the other halves to form sandwiches. Enjoy!

PEANUT BUTTER OATMEAL SANDWICH COOKIES

Steps:

• HEAT oven to 350°F Line baking sheets with parchment paper, if desired. Beat brown sugar and butter in large bowl with electric mixer on medium speed until creamy. Add 1/2 cup peanut butter, egg and vanilla, beating until blended.
• COMBINE flour, baking soda, salt, cinnamon and baking powder in medium bowl, stirring until well blended. Gradually add to creamed mixture, beating just until blended. Mix in oats.
• DROP by 2 level teaspoonfuls, 2 inches apart, onto prepared baking sheets to make 48 mounds. Bake 9 to 11 minutes or until golden brown. Cool on baking sheet 3 minutes. Remove to wire rack to cool completely.
• BEAT frosting and remaining 3/4 cup peanut butter in medium bowl with electric mixer on medium speed until blended. Spread in an even layer on the flat side of half the cookies. Place another cookie, flat side down, on top of filling mixture to make sandwich cookies.

OATMEAL SANDWICH COOKIES FROM TASTE OF HOME

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine the flour, cinnamon, baking soda, salt and nutmeg; add to creamed mixture. Stir in oats.
• Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets. Bake for 10-12 minutes or until golden brown. Remove to wire racks to cool.
• For filling: in a mixing bowl, cream the first three ingredients. Add enough milk to achieve spreading consistency. Spread filling on the bottom half of the cookies; top with remaining cookies.

OATMEAL PEANUT BUTTER SANDWICH COOKIES

Steps:

• Cream the butters and sugars. Add the vanilla and egg. Stir in the flour, baking powder, soda, and salt till well combined; stir in the oatmeal.
• Drop by teaspoonfuls onto lightly greased cookie sheets. Press each cookie twice with a wet fork (In a crisscross pattern) to make 1/4 inch thick cookies. I use a small bowl of water to keep the fork wet.
• Bake at 350 degrees F for 10 minutes or until light brown. Cool on wire racks.
• To make filling: Cream all ingredients until smooth. Spread filling between two cookies to form sandwiches and hide from your husband.

PEANUT BUTTER OATMEAL SANDWICH COOKIES

Steps:

• 1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside. 2. In a small bowl, whisk together the flour, baking soda, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla extract. Mix until combined. With the mixer on low speed, slowly add the dry ingredients, mixing just until combined. Finally, add the oats and mix until just combined. 3. Take about 1 tablespoon of dough and roll into a cookie ball. Place on prepared baking sheet, leaving about 2 inches between the cookies. Bake for 10-12 minutes, or until the cookies are slightly golden and the edges are set. Let the cookies cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely. 4. While the cookies are cooling, make the filling. Combine the butter, peanut butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth. Add the heavy cream and beat until light and fluffy. Using a knife, spread peanut butter filling onto the flat side of a cookie. Find a cookie the same size and sandwich the cookies together, pressing the filling to the edges.

OATMEAL SANDWICH COOKIES WITH CREAMY PEANUT BUTTER

Steps:

• Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Beat the sugar and butter in the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy, about 3 to 4 minutes. Add egg and beat on medium speed for about 1 minute. Add the vanilla extract and beat until blended. In a medium bowl, whisk together the oats, flour, baking powder, baking soda, spices, and salt. Add the dry ingredients to the butter and egg mixture slowly beating on low speed until just incorporated. Stir in the pecans last.
• The cookies will be small, so portion about 1 heaping teaspoon of cookie dough into your hand. Roll into a ball and place on the prepared cookie sheet. Keep cookies about 1 1/2-inch apart on the baking sheet. If the cookie dough begins to stick to your hands as you're making dough balls, rinse your hands and portion the dough with just slightly damp hands. Bake for 10 to 13 minutes or until they've reached your desired doneness. I like mine a little underdone and cook them for 10 minutes. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
• To prepare the filling, place butter, peanut butter, and powdered sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium speed, drizzling in vanilla extract. Scrape down the bowl as necessary. Add milk one tablespoon at a time until you've reached your desired consistency. The filling should be easily spreadable. When cookies are completely cool, flip over and spread half of the cookie bottoms with peanut butter filling. Top with a similar size cookie. Wrap individually and store in the refrigerator. Cookies are best served slightly chilled. Cookies last, wrapped in the fridge, for about 5 days.

OATMEAL PEANUT BUTTER SANDWICH COOKIES

Steps:

• In a large bowl, cream together ½ cup butter or margarine, ½ cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
• In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
• Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form ¼ inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
• To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, ½ cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

OATMEAL SANDWICH COOKIES

Steps:

• In a mixing bowl, cream shortening and brown sugar.
• Add eggs, one at a time, beating well after each.
• Beat in vanilla.
• Combine flour, cinnamon, baking soda, salt and nutmeg; add to creamed mixture.
• Stir in oats.
• Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets.
• Bake at 350 degrees for 10-12 minutes or until golden brown.
• Remove to wire racks to cool.
• In a mixing bowl, cream shortening, sugar and marshmallow creme.
• Add enough milk and mix until spreading consistency is achieved.
• Spread filling on the bottom half of the cookies; top with remaining cookies.

OATMEAL RAISIN SANDWICH COOKIES

Steps:

• Preheat oven to 350F. In a large bowl, cream together butter, sugars, molasses and vanilla with an electric mixer. Beat in eggs until well blended. In a separate bowl, combine flour, oats, salt, baking soda and cinnamon. Combine dry ingredients with wet ingredients and raisins and mix by hand with a wooden spoon.
• Drop dough by tablespoonfuls onto a well-greased baking sheet. The dough will be very tacky, so you may wish to moisten your fingers so it does not stick. With moistened fingers, press down on the dough and form it into circles about 1/8" thick. The circles should be about 2" diameter before baking. Bake for 8-10 minutes or until a couple of the cookies start to darken around the edges. They will still be very tender in the center until cool. Be careful not to overcook.
• When cooled, the cookies should be about 1/4" thick and very soft and chewy. When cookies have completely cooled, assemble them by spreading about 1 1/2 tablespoons of marshmallow creme over the flat side of a cookie and then pressing another cookie on top, making a sandwich. Repeat for remaining cookies and filling. Store cookies wrapped in plastic wrap to keep them soft and chewy. They should be eaten within a day or two of filling.

CINNAMON RED HOT BUTTERCREAM STUFFED OATMEAL SANDWICH COOKIES

Steps:

• Make the cookies
• Preheat oven to 375 degrees Fahrenheit.
• In the large bowl of a stand mixer affixed with the paddle attachment or in a large bowl using a hand mixer, beat the butter, granulated sugar, and brown sugar until fluffy, about two to three minutes.
• Add the eggs one at a time, beating well after each addition.
• Add the vanilla extract and mix well.
• Place a sifter over the bowl and sift in the flour, baking soda, salt, and cinnamon. Add the oats. Mix just until blended.
• Place rounded tablespoonfuls of dough onto a nonstick, ungreased cookie sheet (or line the cookie sheet with a silpat).
• Bake for about 8 minutes, until the cookies are set and the edges begin to brown.
• Remove from oven and let cool on the cookie sheet for about five minutes, then transfer to a wire rack to cool completely.
• Make the cinnamon red hot buttercream frosting
• In a very small saucepan, add 1/4 cup cinnamon red hot candies and 1/4 cup water. Stir frequently over low heat until candies are dissolved, about 10 minutes, and remove from heat. Cool to room temperature.
• Using a food processor, crush the remaining 1/4 cup cinnamon red hot candies until pulverized. Set aside.
• In a stand mixer affixed with the paddle attachment, beat the butter at medium speed until pale and fluffy, about one minute.
• Reduce the mixer speed to low and slowly add the powdered sugar 1/2 cup at a time until each addition is well-incorporated. Increase speed to medium and beat for about a minute, scraping down the sides if necessary, until light and fluffy.
• Reduce the heat to low and slowly drizzle in the cinnamon red hot syrup. Add the pulverized candies and the pinch of salt and mix, scraping down the sides of the bowl as needed, until well-combined.
• Assemble the cookies
• Note: I like to use a pastry bag or a Ziploc bag with a frosting tip to make quick work of filling sandwich cookies, but you can use a knife, too.
• Turn half of the cookies upside down and add about 2 - 3 tablespoons of frosting to each upside-down cookie by simply squeezing a generous circle of icing from your pastry bag or Ziploc bag, or spread with a knife. Top with the second cookie.
• Cookies will keep in an airtight container at room temperature for 2 - 3 days.